Pumpkin Butterscotch Chip Cookies

These Pumpkin Butterscotch Chip Cookies are the perfect pumpkin cookie! I’m totally in love with how dense, moist and chewy they are and the butterscotch chips are the perfect compliment to them! You’ll definitely want to make these over and over.

Pumpkin Butterscotch Chip Cookies stacked on a square of parchment paper

Pumpkin Butterscotch Chip Cookies stacked with two halves on top

So there are two things I don’t recommend when going grocery shopping. The first one you’ve surely heard before – don’t grocery shop hungry. That’s a sure way to end up buying all the things. My cart ends up full of cookies, cakes and anything else that looks enticing when I’m hungry. No good.

The next one, and more common for me, is to not grocery shop without a list. Seriously. It’s like I’m totally lost in the grocery story without a list. I was at the store the other day and had forgotten what I’d needed to get. In addition, I needed to get a couple things for dinner for the week but hadn’t decided what I wanted to make. I was going to see what caught my eye.

The problem with that is that then I have to remember what all to get on the fly. I end up walking around looking like a total space ball. I stop on the middle of aisles, looking around like I don’t know where I am when really I’m just trying to remember what I’ve forgotten. I double, triple, quadruple back to aisles I’ve already been to because I forgot something else. Drives me nuts and I’m sure people think I’m totally crazy.

It’s one of those grocery trips that makes you feel like you could use a good cookie. 🙂

Pumpkin Butterscotch Chip Cookies stacked on a square of parchment paper
Overhead view of Pumpkin Butterscotch Chip Cookies on a plate

These Pumpkin Butterscotch Chip Cookies are exactly the cookie I’ll be craving from now on. I love the combination of pumpkin and butterscotch!

I can’t even remember how many times I made these babies trying to get them just right, but I’m pretty sure it was 5 or 6 times. Getting a perfectly dense and chewy pumpkin cookie rather than a cakey one, like these Pumpkin Cookies with Cinnamon Glaze, is not an easy task. Pumpkin puree is a natural leavener so I played around with the eggs and baking soda/baking powder until I had them just right.

Ultimately I left the baking soda and baking powder out completely. They aren’t needed with the pumpkin puree. I did end up keeping one egg white. It definitely adds to the chewiness, flavor and texture of the cookie and I much preferred them with it.

These cookies are nice and easy to make too. No need to cream the butter or anything. The wet ingredients are combined, then the dry ingredients are added. The dough does end up being a little sticky from all the moisture.

Pumpkin Butterscotch Chip Cookies stacked on a square of parchment in front of a jar of milk and a plate of cookies
Pumpkin Butterscotch Chip Cookies on a plate

The only hard part is waiting while the dough refrigerates for a about 30 minutes to an hour. While you could skip that step, I really do recommend it. Not only does it make the cookie dough easier to work with and a little less sticky, it also allows all the ingredients come together and makes a nicer chewy texture in the cookie. However, in a pinch you could skip it.

Be sure not to over bake the cookies. Nobody likes a dry, over-baked cookie. They’re ready to come out of the oven when the edges are firm and cooked and center still looks a little undercooked. The center will continue to cook as the cookie cools.

I really can’t even tell you accurately how good these cookies are. You just have to trust me. If you like chewy cookies and pumpkin, this is your new favorite cookie. They were definitely a hit with everyone that tried them!

Pumpkin Butterscotch Chip Cookies on a plate

You might also like:

Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Sheet Cake
Pumpkin Cookies with Cinnamon Glaze
Pumpkin Chocolate Brownie Cheesecake
Pumpkin Chocolate Chip Cookie Sandwiches
Chocolate Pumpkin Cheesecake Cake
Pumpkin Caramel Ice Cream Pie

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Pumpkin Butterscotch Chip Cookies stacked with top cookie halved

Pumpkin Butterscotch Chip Cookies

  • Author: Lindsay
  • Yield: 30-35 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Pumpkin Butterscotch Chip Cookies are the perfect pumpkin cookie! They are dense, moist, chewy and the butterscotch chips are the perfect compliment to them!


  • 3/4 cup salted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 cup pureed pumpkin
  • 1 egg white
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 1/2 tsp cornstarch
  • 1 cup butterscotch chips


1. Preheat oven to 350 degrees.
2. Mix together butter, brown sugar, sugar, vanilla extract, pumpkin puree and egg white until well combined.
3. Add the spices, flour and cornstarch and mix until well combined.
4. Stir in butterscotch chips. Dough will be thick and sticky.
5. Refrigerate for about 30 minutes to an hour.
6. Scoop 2 tbsp of dough per cookie onto a cookie sheet lined with parchment paper or a non-stick baking mat. They’ll spread a bit while baking
7. Bake for 12-13 minutes. The edges should be firm and the center will still look a little undercooked, but will continue cooking and firm up as it cools.
8. Remove cookies from oven and allow to cool for about a minute on cookie sheet.
9. Move cookies to a cooling rack to finish cooling.


  • Serving Size: 1 cookie
  • Calories: 133
  • Sugar: 10.1 g
  • Sodium: 40.9 mg
  • Fat: 6.1 g
  • Carbohydrates: 18.2 g
  • Protein: 1.5 g
  • Cholesterol: 15.8 mg


Pumpkin Butterscotch Chip Cookies on a plate

Pumpkin Butterscotch Chip Cookies - moist, chewy, dense pumpkin cookies filled with butterscotch chips! Not at all cakey!

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Recipe rating

  1. Oliva

    Followed this recipe exactly and was seriously disappointed by the results. Looked and tasted raw/uncooked, nothing like the pictures on this blog.
    Such a waste of ingredients! Although it did smell nice…sigh

  2. Rachel

    Made these for a thanksgiving dinner party & they were a huge hit! Incredible flavor and texture. Instead of individual spices, I used cinnamon and pumpkin pie spice, also used a spoonful of honey instead of cornstarch. Delicious!!

  3. Leigh Ann



  4. Julianne @ Beyond Frosting

    How about when you guys up to the cashier and forget something and you would rather leave than stand in line again

  5. Erin R.

    Pumpkin butterscotch is a STELLAR combination. The grocery store by our house started making their pumpkin cookies with butterscotch chips instead of chocolate chips a couple of years ago and it was a revelation. But, dang it, I just can’t get on board with cakey cookies. I had given up on pumpkin cookies but you have given me renewed hope! If you have cracked the code and made chewy ones then I will give your recipe a try. Pray for me.

  6. Jen | Baked by an Introvert

    Just look at how thick those cookies are! Swoon! The addition of the butterscotch is a great idea. Love these!

  7. Mir

    Okay, I’m weird. I shop hungry on purpose so that I feel more inspired by all the products. My imagination runs much wilder if I’m starving.
    These cookies are better than anything my imagination could do, though! They look perfect. Soft and thick and pillowy!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12